Gluten Free Pasta with Mozzarella and Cherry Tomatoes

Have you ever heard of King Aurthur Flour? Well, they have amazing products. They also have recipes come up on their blog, and this one came across my radar, so I decided to make my version of their Gluten Free Pasta. It was insanely delicious, and I can now say I have MADE MY OWN PASTA! Sounds fancy shmancy. This recipe was really easy and tasted so good.

Preheat oven to 350. Cut tomatoes in half, line a baking sheet with aluminum, place cherry tomatoes on lined baking sheet and bake until roasted (about 15 minutes)

For the pasta: in a food processor using the pulse feature, pulse together the flour, xanthan gum.

Next add the egg yolks and egg white and pulse

Then one tablespoon at a time add the water and pulse between each tbs.

Then knead the dough into a smooth ball, and allow to rest at room temperature for about 30 minutes

Now is the rolling out part, which was extremely easy. Just sprinkle a little gluten free flour on a cutting board and roll with a rolling pin. Then you can cut it into any shape you want. I went with long stripes.

Bring a pot of water to boil, add the fresh pasta in for about 4 minutes, then strain and set aside.

Combine olive oil and sea salt and regular salt, then chop the mozzarella balls in half.